Salmon trout risotto recipe as simple as it is tasty that we pair with Tenute Sajni Fasanotti's Trentodoc Rosé Brut De La Rose.
Ingredients for 4 persons:
350 g. Carnaroli rice, 4 trout fillets, 50 grams butter, 2 shallots, 1 sprig thyme, 2 glasses white wine, 1 liter fish stock, salt, pepper
Directions:
Cook the trout for a few minutes in a pan with a knob of butter over high heat, adding dry white wine.
In a separate saucepan, brown the shallot and add the rice, allowing it to toast for a few minutes.
Add the fish stock a little at a time until cooked through.
When almost cooked, add the chopped trout fillets, stirring gently. Stir in the rest of the butter and let rest for a few minutes.
Serve piping hot, sprinkling a few thyme leaves over the dishes.
Wine pairing:
Trentodoc Rosé Brut De La Rose Tenute Sajni Fasanotti
Very pale pink with golden highlights, very fine and persistent perlage. Delicately fruity aromas on the nose with wild berries and floral notes of wildflowers and rose hips. The perlage is very fine on the palate, while freshness, lightness, and silkiness are the hallmarks of this pleasant Trentodoc.
Production area: in the municipality of Mori, on the left bank of the Besagno river, at an altitude of 330 meters, protected from wind and cold by Mount Baldo. The area overlooks Mori and Vallagarina and enjoys the light and warmth of the sun from sunrise to sunset. The terrain consists of basaltic rocks, volcanites, and other infinite mineral deposits dating back to the time of volcanic activity on Mount Baldo.
Grape Varieties: 100% Pinot Nero.
Harvest: manual, carried out at the beginning of September.
Vinification: Classic method, 36 months on the lees.
Serving temperature: 8°C
Recommended pairings: perfect as an aperitif, it pairs well with light first courses, with fish or vegetable-based sauces, and sophisticated fish dishes.
